• ½ tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1½ tsp dried mixed herbs
  • 500g 5% fat beef mince
  • 1 tbsp double concentrate tomato purée
  • 500g passata
  • 4 tbsp pesto
  • 9 lasagne sheets
  • 500g white lasagne sauce
  • 20g mature cheddar, grated


  1. 1

    Preheat the oven to 200ºC/gas mark 6. Heat the oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes until softened, then add the garlic and herbs and cook for a further minute.

  2. 2

    Add the mince and cook for a further 6-7 minutes until browned. Stir in the tomato purée, passata and pesto and simmer for 5 minutes.

  3. 3

    Spoon a third of the beef mixture into a 20cm square ovenproof dish. Cover with 3 sheets of pasta and then a third of the white sauce. Repeat twice, finishing with the white sauce, then sprinkle over the grated cheese. Bake in the oven for 35-40 minutes, until golden brown and bubbling.

Nutritional Details

Each serving provides
  • Energy 1666kj 398kcal 20%
  • Fat 17.8g 25%
  • Saturates 5.4g 27%
  • Sugars 8.6g 10%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 779kj/186kcal

Each serving provides

31.8g carbohydrate 2.3g fibre 26.6g protein

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